This is the best rice pudding or rice pudding recipe. Creamy, sweet and easy to make this recipe is my all time favorite dessert and a holiday classic in my family!
what is Rice pudding?
There are different variations of arroz con leche in Latin America, this is my family recipe and it is simple and very easy to make. It’s basically a dessert made with rice, milk, sugar and cinnamon. It will be the highlight of any meal.
This Colombian-Style rice pudding is sweet, creamy and delicious. The rice pudding will thicken more as it cools, so be careful not to overcook it. The best part of making this rice pudding recipe for a dinner party is that you can make it the day before and it will taste even better after chilled in the fridge overnight.
This is one of my favorite Colombian desserts. I hope you enjoy making my simple and easy Rice pudding recipe!
To make this rice pudding you will need
Long-grain white rice, cinnamon sticks, water, whole milk, pinch salt, butter, vanilla extract, sugar and sweetened condensed milk. The exact amounts, tips, and cooking instructions are listed in the printable recipe card below, you can also find the step by step video to make this arroz con leche below the recipe.
This rice pudding recipe is sweet, if you prefer your rice pudding less sweet, just add less sugar, but don’t skip the sweet condensed milk, because it adds a wonderful flavor and texture to the dish.
Here are other Colombian desserts you may want to try:
Coconut Flan (Coconut Flan)
Coffee Mousse (Coffee Sponge)
Colombian Fruit Cocktail (Fruit Salpicon)
Rice Pudding Recipe
- 1 cup long-grain white rice washed
- 4 cinnamon stick
- 2 cups toilet
- 4 cups milk
- pinch jumped
- 2 tablespoon butter
- 1 ½ tablespoons vanilla extract
- 1 cup of sugar
- 1 12 oz can sweetened condensed milk
In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.
Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.
Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desired consistency.
Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for at least 1 hour or overnight.
- Arroz pudding can stay in the fridge up to 4 days.
- I like to use long grain rice to make this arroz con leche recipe
- If your rice is still hard or crunchy when all the liquid has been absorbed, add ¼ cup of more milk and ¼ of water and return to a simmer with the lid on.
- This rice pudding recipe is sweet, if you prefer your dessert less sweet add less sugar.
calories: 360kcalCarbohydrates: 68gProtein: 8gfat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgsodium: 82mgpotassium: 273mgFiber: 2gSugar: 42gVitamin A: 279UIVitamin C: 1mgcalcium: 225mgIron: 1mg